Turmeric Ginger Salmon Salad

The trick for turning salad into a satisfying main course: Get creative, says Jennifer Struik, MS, RD, who designed this recipe for her clients at Root Functional Medicine in Grand Rapids, Michigan, where she’s the executive chef. Start with a base of flavorful mixed greens instead of one type of lettuce. Then, “try grilling or marinating veggies, add something pickled to the mix, or, if you’re using nuts and seeds, lightly toast them,” she says. “It all increases the flavor profile of basic ingredients.”

The final way to make salad greens sing: homemade dressing. “It’s easy to combine a few ingredients to make a vinaigrette or even a creamy version with avocado,” she says. You won’t find anything like this simple, fresh and tangy dressing in a store-bought bottle.

Turmeric Ginger Salmon Salad

Yields: 6 servings

Salad

2 lb salmon filet1 Tbsp extra-virgin olive oil½ tsp salt½ tsp pepper2 cups fresh or frozen peas10 cups Revolution Farms Michigan Spring Mix, or your favorite spring mix2 cups carrots, shredded2 cups pickled radish (recipe below)

Pickled Radish

1 bunch radishes½ tsp red pepper flakes½ tsp mustard seeds¾ cup apple cider vinegar¾ cup water3 Tbsp honey or maple syrup2 tsp salt

Turmeric Ginger Vinaigrette

½ cup apple cider vinegar1 ½ Tbsp dijon mustard1 ½ Tbsp honey½ Tbsp grated ginger1 tsp turmeric¼ tsp kosher salt¼ tsp black pepper½ cup extra virgin olive oil

Prepare the radishes

Cut off the tops and bottoms of the radishes, then slice into thin rounds using a mandoline or sharp chef’s knife. Place the radishes in a canning jar, top with red pepper flakes and mustard seeds, and set aside. To make the brine, combine vinegar, water, honey or maple syrup and salt in a small saucepan. Bring the mixture to a boil, stirring occasionally, then pour into the jar, over the radishes. Let the mixture cool to room temperature while you prepare the salad. (Radishes can be made up to 3 days ahead and refrigerated.)

Prepare the salad

Preheat the oven to 375 degrees. Brush salmon with olive oil and season with salt and pepper. Bake for 10 to 15 minutes, until salmon feels slightly firm to touch but not cooked through. Remove. It will continue to cook as it cools.

While the salmon bakes, bring a small saucepan of water to a boil then submerge fresh peas. Cook for 1 minute until peas begin to float. Move to an ice bath. Next, make the vinaigrette. Combine all ingredients except the oil in a small bowl. Slowly whisk in olive oil.

To assemble the salad, place greens in a large bowl, add blanched peas, carrots, pickled radish (drained of brine), then flake on the roasted salmon. Drizzle on dressing and serve.